By Bob Lipinski

Thanksgiving is always so special; from watching the Macy’s Day parade on television, to prepping and cooking the turkey, helping make vegetable courses, and creating my favorite… cranberry ice.

Although I have favorite wines and producers that over the years have become standard for the turkey, I’m always on the lookout for other exciting wines, and this year is no different. I usually start off with “bubbly” for Thanksgiving (or any other holiday for the matter), followed by dry whites, rosés, and reds, then finish with a cocktail or glass of spirit.

This year’s beverage recommendations are…

Two “Franciacorta” sparkling wines, from Lombardy, Italy.

NV Ricci Curbastro “Brut” (blend of 60% Chardonnay, 30% Pinot Blanc, 10% Pinot Noir grapes). Tiny, pin-point bubbles; brilliant straw yellow with a bouquet and flavor of bread crust, celery, toasted nuts, and preserved lemon.

NV Cola “Brut” (100% Chardonnay grapes). Fine persistent bubbles with a yellow color and aroma and flavor of biscuits, dried fruit, apples, and pears, with an aftertaste of wheat and dried flowers. Superbly balanced.

From the land of “Wine, Cheese and Waltzes,” come two white Austrian wines that are light and quite easy to drink.

2021 Netzl Chardonnay, “DAC,” Carnuntum, Austria. Fragrant bouquet and taste of yellow Delicious apples, citrus, pear, and figs. There are hints of hazelnuts, exotic fruit, and honeydew melon. The finish is smooth.

2018 Sattlerhof Sauvignon Blanc, “DAC,” Gamlitz, Südsteiermark, Austria. Subtle aroma of herbs, flint, dried flowers, and white asparagus. Fruity with a citrus-infused flavor; mint, passion fruit, and Anjou pear. The aftertaste is of minerals and celery.

For rosé lovers… 2022 Laurent Miquel Rosé, Languedoc, France (blend of Cinsaut and Syrah grapes). Light cherry color; it is light and dry with a bouquet and taste of berries (blueberry, cranberry, strawberry) and citrus, along with flavors of peaches, cherries, and watermelon. I find rosé wines, whether they are bone dry or have a hint of sweetness, pair well with cranberry sauce and the often-dry white meat of turkey.

Finally, Pinot Noir may be the ultimate wine because of its versatility of pairing with turkey, vegetables, and yes, even pumpkin pie! My choice is 2021 Murphy-Goode “Pinot Noir” California. Ruby colored with an aroma of spicy black cherry and flavors of cranberry, plum, raspberry, and cola, with hints of cinnamon, earth, mint, and tea leaves.

Oh, yes… I almost forgot my recipe for “cranberry ice.”

Here’s a unique way to cleanse your palate in between courses.

Cranberry Ice

Cranberry Ice

• 12 ounces firm, fresh, unblemished cranberries
• 8 cups warm water
• 1 cup sugar
• Juice of 1-1/2 lemons

Wash cranberries under cold running water. Combine them with the water in a 4-quart stainless-steel pot, add sugar, and bring to a boil. Reduce heat to low, cover tightly and simmer for 10 minutes, or until the cranberries can easily be mashed against the side of the pot with a wooden spoon. Allow the mixture to cool.

Purée the cranberries with their cooking liquid in a food processor in several batches until most of the skins are broken down, then pour into a large stainless steel pot and stir in the lemon juice. Then place the bowl in the freezer for 3 to 4 hours stirring and mashing every 30 minutes. When ready, spoon into glasses and serve.

You can add one ounce of vodka, rum, gin, or tequila to a cup full of the cranberry ice.

After the feast, complete your Thanksgiving holiday with a tumbler filled with ice and a heavy dose of Wild Turkey Bourbon Whiskey from Kentucky.

“Fill every beaker up, my men, pour forth the cheering wine: There’s life and strength in every drop, Thanksgiving to the vine!” (Albert Gorton Greene, 1802-1868, American judge and poet)

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR bkjm@hotmail.com